Asparagus Avocado Salad with Walnut Vinaigrette {Paleo, Whole30)

This asparagus avocado salad with walnut vinaigrette is a cool, crisp asparagus dish to enjoy for lunch or at a festive brunch. This recipe is Paleo, Whole30, gluten free, dairy free, and vegan.

I’m a big fan of asparagus. Scratch that. I’m a big fan of thin stalks of asparagus.

I don’t love enormously thick asparagus. If I need a fork and knife to get through my asparagus, I don’t enjoy it as much.

Needless to say, I went thin with this recipe for asparagus avocado salad with walnut vinaigrette.

I’m also a fan of the smokiness the grill gives to vegetables. So you can grill the asparagus, but when they’re this thin, you can also quickly poach it in a little water. Just be sure not to overcook them because no one wants limp veggies in their salad.

Have you had walnut oil? Oh man, you’re missing out if you haven’t, assuming you like walnuts that is.

Walnut oil has a great savory flavor that gets some punch from lemon and apple cider vinegar. If you don’t have walnut oil, olive or avocado oil also work just fine.

You could even squeeze a little fresh orange over this asparagus avocado salad with walnut vinaigrette. There are lots of options to enjoy seasonal asparagus.

Asparagus Avocado Salad with Walnut Vinaigrette
{Paleo, Whole30, Vegan, Gluten Free, Dairy Free, Vegetarian}

Serves 4 side salads

Ingredients

• 2 bunches of thin asparagus, trimmed

• 1 avocado, seed and skin removed

• 1 teaspoon Dijon mustard

• 1 tablespoon shallots, minced

• 1 tablespoon fresh mint, minced

• 1 tablespoon fresh lemon juice

• 1 tablespoon apple cider vinegar

• 3 tablespoons walnut oil

• 3 tablespoons toasted walnuts, chopped

• Salt and pepper to taste

Instructions

1. Poach or grill the asparagus until cooked, but still crisp. Allow to cool and then chop into bite size pieces.

2. Place the Dijon, shallots, mint, lemon and vinegar in a bowl and whisk. Slowly add the oil until combined, and then season with salt and pepper. Add the asparagus pieces to the bowl and stir.

3. Slice the avocado into half moons and add to salad.

4. Top with walnuts and season if necessary.

Other Salad Inspiration